Step 1: Easy dairy-free Pesto: 2 cups Organic Basil Leaves 1/2 cup Organic Parsley Leaves 1/2-3/4 cup Olive Oil 1/2 cup Raw Almonds 3 Garlic Cloves 1 Tbsp Sea Salt In a food processor, pulse and blend on low for 1 minute, until finely chopped and sort of creamy consistency is achieved. Stop occasionally to scrape down sides and stir around. Give it a few more whirs. Once noodles are cooked, rinsed and drained completely, transfer noodles to a pot and add pesto in, mixing until well integrated. Transfer pesto'd pasta to a nice big plate.
Step 2: Tender Tomatoes 3 Tbsp Olive Oil 1 Organic Tomato, chopped 2 Garlic Cloves, minced Salt and Pepper to taste In a separate pot, bring together all ingredients to a simmer over low heat. Cover and let cook for 5 minutes until tomatoes are tender. Turn off heat. Add mixture to plate of pesto'd pasta.
Step 3: Gluten-Free Breaded Scallops 1 cup Gluten-Free All Purpose Flour 1 Tbsp Sea Salt 1/2 Tbsp Grated Black Pepper 8 Scallops or so.. In a plastic bag bring together all ingredients and shake; add in Scallops and really shake it all up until Scallops are nicely coated with mixture. In an oiled frying pan, fry Scallops for 3-5 minutes each side over low-medium heat. Let cool, and transfer to plate as the final topping on the pasta. You're ready to eat! Enjoy! xoS